Salmon in Coconut Lime Indian Curry

A Flavorful and Comforting Indian-Inspired Dish

Salmon in coconut lime Indian curry is a rich, aromatic dish that combines the luscious texture of salmon with the deep flavors of Indian spices, creamy coconut milk, and the bright tang of lime. This dish is perfect for those who love seafood with bold, warming spices and a hint of citrusy freshness.

Why You’ll Love This Recipe

• Rich & Creamy: The coconut milk creates a luxurious sauce that coats the salmon beautifully.
• Perfectly Balanced Flavors: The tanginess of lime cuts through the richness of the coconut milk, while Indian spices add depth.
• Quick & Easy: Despite its complex flavors, this dish comes together in under 40 minutes.
• Nutrient-Packed: Salmon is an excellent source of omega-3 fatty acids, and the spices used provide various health benefits.

Ingredients

For the curry:

• 4 salmon fillets (skin-on or skinless)
• 1 tablespoon oil (coconut or vegetable)
• 1 teaspoon mustard seeds
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, finely chopped (adjust to spice preference)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (optional)
• 1 large tomato, finely chopped
• 1 can (14 oz) coconut milk
• ½ cup water or seafood stock
• Juice of 1 lime
• Zest of ½ lime
• ½ teaspoon salt (or to taste)
• Fresh cilantro, chopped (for garnish)

For serving:

• Cooked basmati rice or naan
• Extra lime wedges

Instructions

1. Prepare the Salmon

• Pat the salmon fillets dry with a paper towel. Season lightly with salt.

2. Sauté the Aromatics

• Heat oil in a large pan over medium heat. Add mustard seeds and let them pop for a few seconds.
• Add chopped onions and sauté until soft and golden brown, about 5 minutes.
• Stir in garlic, ginger, and green chili. Cook for another minute until fragrant.

3. Build the Flavor Base

• Add turmeric, cumin, coriander, garam masala, and red chili powder (if using). Stir for 30 seconds to toast the spices.
• Add the chopped tomatoes and cook until they break down into a thick paste, about 5 minutes.

4. Simmer the Curry

• Pour in coconut milk and water (or seafood stock). Stir well to combine.
• Let the curry simmer for 5 minutes, allowing the flavors to meld.

5. Cook the Salmon

• Gently place the salmon fillets into the sauce. Cover and let them simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.

6. Finish with Lime

• Stir in the lime juice and zest. Taste and adjust seasoning if needed.

7. Serve & Garnish

• Serve the curry over basmati rice or with warm naan.
• Garnish with fresh cilantro and extra lime wedges.

Variations

• Vegetarian Option: Substitute salmon with paneer, tofu, or chickpeas.
• Spicier Version: Add more green chilies or use a spicier chili powder.
• Creamier Texture: Blend half of the sauce before adding the salmon for a smoother consistency.
• Different Proteins: Swap salmon for shrimp, cod, or chicken.

Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of water if the sauce thickens too much. Avoid microwaving for too long to prevent overcooking the salmon.
• Freezing: Not recommended, as coconut milk can separate and the texture of the salmon may change.

Frequently Asked Questions

How do I prevent the salmon from overcooking?

Simmer gently on low heat and remove from the pan once it flakes easily with a fork.

Can I use canned tomatoes instead of fresh?

Yes, you can use half a can of diced tomatoes. Drain excess liquid to avoid thinning the sauce too much.

What can I serve with this curry?

Basmati rice, jeera rice (cumin rice), naan, or even quinoa work well as accompaniments.

Can I use frozen salmon?

Yes, just thaw it completely and pat it dry before cooking.

Is this dish spicy?

The heat level is moderate. You can adjust the spice by reducing or increasing the chili amount.

Can I make this curry ahead of time?

Yes! The flavors develop even more if made ahead. Just add the salmon when reheating to keep it tender.

What if I don’t have mustard seeds?

You can skip them or use a pinch of mustard powder for a similar effect.

Can I make this dairy-free?

It already is! The coconut milk makes it naturally dairy-free.

Can I substitute coconut milk with something else?

Cashew cream or almond milk can be used, but the flavor will be slightly different.

How can I make this dish lower in fat?

Use light coconut milk instead of regular, but the sauce may be thinner.

Conclusion

Salmon in coconut lime Indian curry is a must-try for anyone who loves bold flavors with a creamy, tangy twist. This dish is easy to prepare, making it perfect for both weeknight meals and special occasions. Serve it with rice or naan, and enjoy the rich taste of this Indian-inspired delight!

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